Description
L-Malic acid is nearly odorless (sometimes a faint, acrid odor) with
a tart, acidic taste. It is nonpungent. May be prepared by hydration
of maleic acid; by fermentation from sugars.
Chemical Properties
L-Malic acid is nearly odorless (sometimes a faint, acrid odor). This compound has a tart, acidic, nonpungent taste.
Chemical Properties
clear colourless solution
Occurrence
Occurs in maple sap, apple, melon, papaya, beer, grape wine, cocoa, sake, kiwifruit and chicory root.
Uses
The naturally occuring isomer is the L-form which has been found in apples and many other fruits and plants. Selective α-amino protecting reagent for amino acid derivatives. Versatile synthon for the preparation of chiral compounds including κ-opioid rece
Uses
L-Malic acid is used as a food additive, Selective α-amino protecting reagent for amino acid derivatives. Versatile synthon for the preparation of chiral compounds including κ-opioid receptor agonists, 1α,25-dihydroxyvitamin D3 analogue, and phoslactomycin B.
Uses
Intermediate in chemical synthesis. Chelating and buffering agent. Flavoring agent, flavor enhancer and acidulant in foods.
Preparation
L-Malic acid can be prepared by hydration of maleic acid; by fermentation from sugar.
Definition
ChEBI: An optically active form of malic acid having (S)-configuration.
General Description
L-Malic acid is an organic acid that is commonly found in wine. It plays an important role in wine microbiological stability.
Biochem/physiol Actions
L-Malic acid is a part of cellular metabolism. Its application is recognized in pharmaceutics. It is useful in the treatment of hepatic malfunctioning, effective against hyper-ammonemia. It is used as a part of amino acid infusion. L-Malic acid also serves as a nanomedicine in the treatment of brain neurological disorders. A TCA (Krebs cycle) intermediate and partner in the malic acid aspartate shuttle.
Purification Methods
Crystallise S-malic acid (charcoal) from ethyl acetate/pet ether (b 55-56o), keeping the temperature below 65o. Or dissolve it by refluxing in fifteen parts of anhydrous diethyl ether, decant, concentrate to one-third volume and crystallise it at 0o, repeatedly to constant melting point. [Beilstein 3 IV 1123.]
